American IPA :: Four Seas IPA

[Hawoh]

Grain:
5kg - Two Row
454g - Light Crystal
113g - CaraMunich II

Hops:
28g - Chinook @ 60
28g - Columbus @ 10
28g - Centennial @ 5
28g - Citra @ 0
*Undecided Dry Hop - Possibly 14g of each Citra & Centennial

Mash: 90 minutes at 149°F
Boil: 60 minutes
Ferment: 20°C
Yeast: Wyeast 1056

[Kyle]

The IPA I have on tap now is similar to this recipe. The Caramunich II is really good in it. It was the first time I used it in IPA, but it will be in all of them from now on. How was the centennial as a late addition? I generally use it for bittering.

[Hawoh]

I think this is one of the better descriptions of Centennial - http://www.brew365.com/hops_centennial.php

I think my recipe as a whole worked really well. It's hard to specifically say how Centennial's role stood out. The 28g of Citra at 0 min. brings a lot of citrus to the table, so commenting on the Centennial as a late addition would be difficult, but I think it's fair to say it brought its share of citrus to the table.

On the other side of the equation, I used Centennial very lightly at 60 and 35 min in my Centennial Blonde  recipe, and I think that's a good demonstration of how versatile the hop can be.

[Thomas]

I just kegged my centennial IPA last night and drank a small sample. Frack it was bitter as hell! All centennial hops during the boil and 2oz centennial dry hops for a week. Im hoping it mellows out a little bit after ageing.

[Richard]

If it's just gone into the keg you might be getting a tannin contribution from the dry-hops, which tastes like a mega-harsh edge on the bittering. I find that drops out pretty fast with a good cold crash for a week and pulling a few pints.